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Diari de Catalunya

Tarragona Gastronomy Academy Awards Culinary Excellence in the Region

The gala, held at Castell de Vilafortuny, recognized the work of professionals and initiatives promoting local gastronomy.

Generic image of a black truffle, a quality gastronomic product.
IA

Generic image of a black truffle, a quality gastronomic product.

Over a hundred gastronomes gathered in the gardens of Castell de Vilafortuny in Cambrils for the eleventh edition of the Tarragona Gastronomy Academy (AGT) awards, recognizing the work of professionals and initiatives in the sector.

The awards ceremony highlighted the efforts of professionals who promote, enhance, and make visible the gastronomic attractions of Camp de Tarragona and Terres de l'Ebre. The president of the AGT, Ana Vilallonga, expressed her pride in recognizing the region's gastronomy in this edition, emphasizing a very fruitful year and congratulating the award winners and visited destinations.
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"It fills us with pride to gastronomically recognize the territory in this eleventh edition. It has been a very profitable year, and I want to take this opportunity to extend congratulations from the entire board of directors to the award winners and also to all those destinations we have visited over the past 12 months."

Ana Vilallonga · President of the Tarragona Gastronomy Academy
In this 2025-2026 edition, the AGT awarded seven prizes, two special mentions, and two scholarships. Among the awardees, the Antón Pont i Amenós Special Award went to the Diari de Tarragona Gastronomic Tour, an initiative honoring local talent and proximity products. The Hostelbar Award for Best Local Product was given to the black truffle from Tòfona de la Conca, while the Regeneric Award for Best Seafood Product went to the spiny dye-murex snail from the Cambrils Fishermen's Guild.
The Esencia Capital Partners Award for Best Restaurant Visited was presented to Algadir del Delta, located in Poblenou del Delta, recognized for its local and sustainable cuisine. The My VIP Experience Award for Best Winery honored Rialla winery from DO Terra Alta for its ecological agriculture. The CalçotApp received the Dalmau Assessors Award for the best gastronomic digitalization initiative, for its contribution to promoting the calçotada. Finally, the Clínica Curull Award for Professional Career was given to the restaurant La Morera de Pablo i Esther in Salou.
Two special mentions were awarded: one posthumously to Carles Vilarrubí, former president of the Catalan Academy of Gastronomy and Nutrition, accepted by the new president Joan Font, and the other to the research group Food, Nutrition, Development and Mental Health (ANUT-DSM) of the Universitat Rovira i Virgili, led by Professor Jordi Salas-Salvadó and Dr. Nancy Babio, for their work in nutrition and health. Additionally, two advanced training scholarships were granted to students from the Institut Escola d’Hoteleria i Turisme de Cambrils.

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